Lemon Pound Cake

Hi everyone!  So Friday was my birthday, so I was pretty busy and didn't have time to post, so that's why I'm posting today.  Generally, I do post Monday's and Fridays except when life gets crazy 🙃.

So to go along with today's birthday theme, I'm going to share a delicious cake recipe for y'all that welcomes spring!  There are 3 parts to this lemon pound cake, so let's walk through it together.

But first, met me note that this is a bundt cake, hence a glaze instead of frosting is used for this cake.  Also, can we just appreciate this movie clip?  Hint:  It has to do with bundt cakes 🤣.

1.  The Cake

Arguably the most important part of this recipe, the cake is sweet-tart in flavor and has a dense yet moist consistency.

2.  The Syrup

This lemon syrup is used to make the baked cake shiny and to keep it moist.  It also adds another dose of lemony zing to the cake.

3.  The Glaze

What's a cake without some sort of frosting?  This glaze adds yet another layer of lemony flavor to the cake and also makes it beautiful!

So that's all!  I slightly tweaked this recipe to bring you today's recipe.

Lemon Pound Cake

For the Cake

• 3 cups all-purpose flour plus more for the pan
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 2 T. grated lemon zest
• 2 T. fresh lemon juice

For the Syrup

• 1/3 cup water
• 1/4 cup granulated sugar
• 2 T. fresh lemon juice

For the Glaze

• 1 1/2 cups powdered sugar
• 2 T. fresh lemon juice
• 1/2 tsp. lemon zest
• Milk to thin out, if needed

1.  Preheat the oven to 325 degrees F, setting the oven rack in the middle position.

2.  Spray a 10-inch bundt pan with cooking spray and dust with flour.

3.  In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.

4.  In a large bowl and using a hand mixer, cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.

5.  Scrape down the sides of the bowl and then beat in the eggs one at a time, beating well after each addition.

6.  Scrape down the sides of the bowl again.

7.  In a small bowl, whisk together the buttermilk, lemon zest, and lemon juice.

8.  Mixing on low speed, beat in 1/4 of the flour mixture, then 1/3 of the butter milk mixture.  Repeat the process, ending with the flour and scraping down the sides of the bowl as needed.

9.  Spoon the batter into the prepared bundt pan and smooth with a rubber spatula

10.  Bake the cake in preheated oven for 1 hour, or until a toothpick inserted into the middle of the cake comes out clean.

11.  Cool the cake in the pan for 10 minutes.

12.  Meanwhile, make the syrup, combining water and sugar in a saucepan.

13.  Bring this mixture to a boil.

14.  Remove from heat and stir in the lemon juice.

14.  Invert the warm cake onto a plate, making sure that it is big enough to catch all the drips from the syrup and glaze.

15.  Gradually brush the hot syrup over the cake, letting it absorb.

16.  Allow the cake to cool completely, one hour before glazing.

17.  To make the glaze, whisk all the glaze ingredients together until smooth, then drizzle over the cake.

18.  Enjoy, storing glazed cake in the fridge for up to 4 days.